UDC 613:17.023.31/.32 ISSN 2786-8974 (Online) DOI: https://doi.org/10.31548/humanhealth Electronic scientific journal «Здоров’я людини і нації» / «Human and nation’s health». Year of foundation 2023. Founder and Publisher: National University of Life and Environmental Scienсes of Ukraine. Publisher registration number (EDRPOU): 00493706 Publisher's ROR: https://ror.org/0441cbj57 Published 4 times a year Publication languages: Ukrainian, English. State Registration: Media identifier R40-02286. Decision of the National Council of Television and Radio Broadcasting of Ukraine No.1796, Minutes No.31, dated 21.12.2023 р. Field of study: health; manufacturing and technology; education Specialties: 017 – Physical education and sport 181 – Food Technology 229 – Public health Journal cluster, in accordance with the Order of the Ministry of Education and Science of Ukraine dated 19 February 2026: Industrial and construction technologies, logistics, transport. Fields in which the journal publishes research papers: G13 Food technologies. Editor-in-Chief: Bal-Prylypko Larysa Vatslavivna. The editorial office of the journal: (044)-527-82-28. The editorial board of the scientific journal includes scientists from Ukraine, Slovakia, Romania, and Poland. Full lineup information is available in the Editorial Board section. All materials are distributed under the terms of the International Public Licens Creative Commons Attribution 4.0 International Public License, allowing others to distribute the article with acknowledgment of authorship and first publication in this journal.
National University of Life and Environmental Scienсes of Ukraine
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
ASSESSMENT OF THE BIOLOGICAL VALUE OF MEAT AND PLANT CANNED SECOND-COURSE PRODUCTS USING THE FACTOR AREA METHOD
Section: Food technologies Keywords: essential amino acids, amino acid score, integrated assessment, factor space, protein quality, functional foods, balanced nutrition Providing the population with high-biological-value food products is one of the priority directions in the development of modern food technologies. The development of meat-and-plant canned second-course products capable of supplying the human body with a balanced complex of essential amino acids is of particular importance. In this regard, the application of modern methods for the integrated assessment of nutritional and biological value is highly relevant. This study aimed to evaluate the biological value of meat-and-plant canned second-course products based on their essential amino acid composition using the factor area method. The study's objects were a control sample and three experimental samples of meat-and-plant canned products. The assessment was performed by comparing the amino acid composition of the products with the FAO/WHO-recommended reference values. For the integrated characterization of product quality, the factor area method was applied, including transforming quality indicators into dimensionless values, constructing geometric models of the factor space, and determining quality compliance coefficients. The results demonstrated that all experimental samples exhibited higher biological value than the control sample. For Sample 1, the quality compliance coefficient was 1.16, indicating that the biological value exceeded the reference level by 16.15%. Sample 2 showed a coefficient of 1.26, corresponding to a 26.33% increase compared with the reference value. The highest biological value was observed for Sample 3, for which the quality compliance coefficient reached 1.35, while the excess over the reference level amounted to 35.1%. It was established that lysine, isoleucine, and the combined content of phenylalanine and tyrosine made the greatest contribution to the improvement of biological value in the experimental formulations. The factor space area for Sample 3 reached 3.84 conventional units², the highest among all tested formulations. Compared with the control sample, the integrated quality index of Sample 3 was 51% higher. The findings confirmed that the factor area method is an effective tool for the comprehensive quantitative assessment of the biological value of food products and for identifying the most promising formulation solutions. The practical significance of the study lies in the potential to apply the results to the development of meat-and-plant canned products with enhanced nutritional and biological value, intended for rational human nutrition. Received: March 30, 2026; Accepted: May 28, 2026; Published: June 22, 2026.
essential amino acids, amino acid score, integrated assessment, factor space, protein quality, functional foods, balanced nutrition
Copyright (c) 2026 Human and nation's health https://creativecommons.org/licenses/by-nc/4.0
CRAFT BREAD BAKING: A REVIEW OF TECHNOLOGICAL AND MANAGEMENT DETERMINANTS
Section: Food technologies Keywords: innovative food systems; quality management; food supply chains; functional properties of raw materials; market differentiation; competitiveness of enterprises The article presents a comprehensive analysis of the current state and development prospects of craft baking as a strategic segment of the food industry, contributing to Ukraine's food security. The objective of this review is to identify the technological and sociocultural factors determining the sector's transformation amid global challenges and the conditions of martial law. The study examines the dynamics of bakery product consumption in Ukraine and the evolution of consumer behavior patterns. A conceptual transition from quantitative production indicators to qualitative ones – as declared by the Bread Initiative (Brussels, 2016) and the Memorandum of European Producers – is substantiated. The study's methodological framework is grounded in an interdisciplinary approach that integrates technological and managerial analysis with quality and safety assessment in craft baking. A differentiated classification of craft products is proposed according to their physiological impact on the human body and consumer characteristics. The advantages of craft bakery production are analyzed. Constraints of craft technologies are identified, including risks of microbiological instability in sourdough cultures and the complexity of standardizing operational processes. Directions for ensuring the safety of craft products are outlined, along with risk groups associated with sourdough microbiota instability. The review encompasses an analysis of craft bakery business models – ranging from full-cycle bakeries to franchise networks. It is determined that the profitability of micro-bakeries may reach 50–60%; however, their development is constrained by the absence of a unified standardization framework and limited scalability. The study's outcome is a strategic selection matrix for production formats in the craft baking market. The review confirms that the revival of national baking technologies, in synergy with innovative sustainable development approaches, constitutes an alternative strategy for advancing contemporary baking. Received: March 21, 2026; Accepted: May 22, 2026; Published: June 22, 2026.
innovative food systems; quality management; food supply chains; functional properties of raw materials; market differentiation; competitiveness of enterprises
MULTI-SENSORY DESIGN OF DESSERTS: INTEGRATION OF TEXTURE, COLOR, AND AROMA AS A FACTOR IN SHAPING THE CONSUMER EXPERIENCE
Section: Food technologies Keywords: organoleptic assessment, hedonic value, taste perception, visual cues, eating behavior, food development, sensory positioning Desserts are food products with a high density of sensory cues, where consumer acceptance is shaped not only by taste but also by texture, colour, aroma, temperature, layer contrast and the temporal dynamics of sensations during consumption. Modern research on multisensory perception shows that visual, olfactory, and oral-somatosensory cues can modify expectations, taste intensity, aroma expression, and hedonic evaluation. The purpose of the article is to develop a scientifically grounded model of multisensory dessert design that integrates texture, colour and aroma as interconnected technological factors in shaping consumer experience. The study is designed as technological modeling based on contemporary international research in sensory analysis, crossmodal perception, and food technology, crossmodal correspondences, texture-taste-aroma interactions, and dessert systems. Systems analysis, formulation and technological design, matrix modeling, normalization of desirability functions, and construction of a multisensory congruence index are used. A conceptual model of dessert as a multicomponent sensory system is proposed. Texture determines oral dynamics and eating tempo, colour shapes expectations of taste and intensity, and aroma modulates perceived sweetness, freshness and complexity. A matrix of dessert prototypes with different levels of textural contrast, colour-aroma congruence and aroma intensity is developed. A multisensory congruence index is proposed, incorporating textural balance, colour-taste correspondence, aroma congruence, temporal evolution of sensations and technological reproducibility. The scientific novelty lies in the transition from descriptive use of colour, texture and aroma in desserts to their integrated technological design as controllable factors of consumer experience. Received: March 11, 2026; Accepted: May 29, 2026; Published: June 22, 2026.
organoleptic assessment, hedonic value, taste perception, visual cues, eating behavior, food development, sensory positioning
FORMATION OF ORGANOLEPTIC INDICATORS OF COLD-SMOKED FISH OF «KIPPERS» TYPE USING THE FLAVOR PROFILE METHOD
Section: Food technologies Keywords: spices, cold smoking, sensory evaluation, profile analysis, flavour, kippers The article presents the results of a study on the effect of different types of spices on the formation of flavour in cold-smoked fish. The study examined kippers produced with various spices, including basil, thyme, ground black pepper, paprika, cumin, rosemary, and dried garlic. A sample of cold-smoked fish without spices served as the control. Sensory evaluation was conducted using a 5-point scale by a trained panel of 8 assessors. At the first stage, a generalized organoleptic evaluation was performed based on appearance, odour, taste, and texture, which allowed the identification of the most promising samples for further investigation. At the second stage, a sensory study was conducted using a flavor spectrum method, with a system of descriptors characterizing taste, aroma, and texture attributes. The results showed that the use of spices significantly affects the formation of the sensory profile of cold-smoked fish, particularly the intensity and balance of fish, smoky, and spicy components of flavour. The highest overall sensory scores and the most balanced flavor profiles were observed in samples with basil, ground black pepper, and thyme. These samples were characterized by a harmonious combination of flavour components without dominance of individual descriptors, low bitterness, and absence of pronounced signs of lipid oxidation. It was found that certain spices may disrupt sensory balance due to excessive intensity of specific flavour notes or the development of undesirable attributes such as bitterness and oxidized flavour. The obtained results confirm the feasibility of using basil, ground black pepper, and thyme to achieve optimal flavour formation in cold-smoked fish and can be applied in the development of new fish products with enhanced consumer appeal. Received: April 10, 2026; Accepted: June 2, 2026; Published: June 22, 2026.
spices, cold smoking, sensory evaluation, profile analysis, flavour, kippers
INNOVATIVE APPROACHES TO ENHANCING THE NUTRITIONAL VALUE OF BUTTER TO PROMOTE PUBLIC HEALTH
Section: Food technologies Keywords: milk fat, antioxidants, plant-based ingredients, nutrients, preventive nutrition This article provides a systematic review of current scientific research on innovative approaches to enhancing the nutritional value of butter as a traditional food product. The relevance of this work stems from the growing demand among the population for products with enhanced nutritional value amid socio-economic challenges, food insecurity, and limited access to a balanced diet, which particularly exacerbates the problem of nutrient deficiencies. The aim of this study is to summarize and analyze current scientific research on enhancing butter's nutritional value by adjusting its chemical composition and incorporating natural functional ingredients. The study employed methods of analytical review of scientific publications, comparative analysis, systematization, and logical generalization of information. Information retrieval was conducted using the international scientometric and bibliographic databases PubMed, Scopus, Web of Science, Google Scholar, and Index Copernicus. The results of the analysis indicate that the key direction in the development of butter production technologies is the optimization of the fatty acid profile by increasing the content of polyunsaturated fatty acids, as well as enrichment of the product with micronutrients, antioxidants, and other biologically active compounds. Particular attention is given to the use of natural plant-based ingredients, fruit and berry processing products, and bioactive components derived from secondary food resources, which enhance the product's functional effectiveness. Research and analysis of current innovations in global practices aimed at enhancing the nutritional and biological value of butter have identified promising trends, namely the use of natural antioxidants and bioactive additives. It has been established that the use of natural antioxidant additives in butter production technology improves the product’s functional properties and confers health-promoting benefits. The results of these analytical studies are important for domestic researchers and manufacturers, as they identify innovative ways to improve butter production technology, enhancing its nutritional value and extending its shelf life by adding plant-based ingredients. The practical significance of the study lies in the potential application of the summarized findings to the development and improvement of butter production technologies with health-promoting and preventive properties, thereby expanding the range of functional food products and improving nutrient intake among the population. Received: March 4, 2026; Accepted: May 20, 2026; Published: June 22, 2026.
milk fat, antioxidants, plant-based ingredients, nutrients, preventive nutrition
INFLUENCE OF ADDING BEET KVAS ON THE QUALITY INDICATORS OF WHEAT BREAD
Section: Food technologies Keywords: porosity, acidity, humidity, leavening, dough fermentation . The current stage of food technology development is characterized by an active search for natural ingredients that can enhance the biological value of mass-consumption products while ensuring the stability of the technological process. In this regard, a promising direction is the use of fermented plant drinks of natural origin, in particular beet kvass, obtained by fermenting beets with the addition of whey and rye crackers. This approach allows not only to adjust the nutritional and biological value of finished products, but also to improve their organoleptic, structural, and mechanical properties. The aim of the work is to determine the influence of beet kvass on the course of the technological process and quality indicators of wheat bread. To evaluate raw materials, semi-finished products, and finished products, a set of standard and modern analytical methods was used, enabling the determination of the chemical composition, nutritional and biological value, and physicochemical characteristics of dough and finished products. The influence of beet kvass on the lifting force of baker's yeast, the intensity of acid accumulation, structural and mechanical properties of dough, and the quality of finished products was studied. As a result of the conducted studies, it was found that the optimal replacement of 50% of water with beet kvass is, since it is under such conditions that a rational level of acid accumulation and activation of fermentation processes are ensured. Finished products are characterized by increased specific volume, improved dimensional stability, and a more pronounced crumb elasticity. Organoleptic evaluation confirmed the formation of a uniform fine-porous structure, pleasant taste and aroma, as well as a light natural shade due to the presence of beet pigments. Due to increased hydration of crumb colloids and the presence of fermentation products, the intensity of bread staleness is delayed by 12–18 hours compared to the control sample. The products are characterized by high structural integrity of the crumb and a significant decrease in friability. The results obtained indicate the feasibility of using beet kvass in wheat bread technology and allow us to recommend the proposed technology for industrial implementation at enterprises of the baking industry. Received: February 18, 2026; Accepted: April 27, 2026; Published: June 22, 2026.
porosity, acidity, humidity, leavening, dough fermentation
OPTIMIZATION OF THE TECHNOLOGICAL PROCESS OF SOURDERED WHEAT BREAD PRODUCTION WITH TEA FLOUR
Section: Food technologies Keywords: wheat bread, nutritional value, teff flour, sourdough, mathematical modeling, multivariate experiment Teff flour is a valuable and promising raw material for enriching wheat bread. In terms of protein, dietary fiber, vitamin B, potassium, phosphorus, iron, copper, and manganese, teff flour is significantly superior to wheat flour. To improve the rheological properties of products containing teff flour, a biotechnological method for preparing sourdough from pure cultures of the domestic lactic acid bacteria selection «Biolight» was used. It was found that using 10% teff flour and 10% sourdough improved the quality and nutritional value of wheat bread. Conducting a multifactorial experiment, PFE 23, allows a comprehensive assessment of the influence of all factors on the technological system of wheat–teff bread production and clearly establishes the optimal concentrations of ingredients and process parameters. The research subject is the technological process of wheat–teff bread production using wheat sourdough. The aim of the study is to establish the optimal recipe composition and technological process parameters for the production of wheat bread made with teff flour using sourdough. The method of mathematical experimental planning was used. The experimental design was conducted according to an orthogonal, symmetrical Box–Behnken design. Based on the conducted studies, the experimental data were mathematically processed, and response functions were obtained for all studied parameters using a custom Excel form. The intervals for the optimization factors were established: x1 – amount of teff flour, %; x2 – amount of wheat sourdough, %; x3 – duration of dough proofing, τ × 60s. The optimality criteria were selected as Y1 (specific volume) and Y2 (titrated acidity). The obtained response surfaces for the functions Y1 and Y2 showed the achievement of optimal values of the optimality criterion, corresponding to the desired quality of the finished bread for the optimization factors x1, x2, and x3. Thus, the technological parameters and the amount of recipe components (teff flour, wheat sourdough) in the manufacture of wheat–teff bread by the unleavened accelerated method were established: the amount of teff flour (x1) – 13%, the amount of wheat sourdough (x2) – 15%, the duration of dough proofing (x3) – 34·60 s. Received: March 30, 2025; Accepted: May 15, 2026; Published: June 22, 2026.
wheat bread, nutritional value, teff flour, sourdough, mathematical modeling, multivariate experiment
STUDY OF THE SENSORY CHARACTERISTICS OF GOJI BERRIES USING THE FLAVOR PROFILE METHOD
Section: Food technologies Keywords: wild berries, functional raw materials, organoleptic evaluation, taste descriptors, aromatic profile, health products The sensory characteristics of goji berries are an important indicator of their consumer properties and determine their suitability for use in functional foods. The relevance of this study stems from growing consumer interest in natural products with high biological value, as well as their widespread use in the food industry, including the production of juices, yogurts, granola, tea beverages, dietary supplements, and health foods. The study of the sensory characteristics of the berries enables the determination of their quality, suitability for consumption, and potential for use in various recipes without compromising the finished product's taste. The aim of this study was to determine the main sensory indicators of goji berries, establish their flavor profile, and identify descriptors for taste, aroma, texture, and appearance to comprehensively evaluate their consumer properties. Organoleptic methods were used in the study, including descriptor-profile analysis and the construction of flavor profiles. Samples were selected from different batches of berries to ensure the reliability of the results. Sensory evaluation was conducted by a tasting panel consisting of four experts. Thirteen descriptors were evaluated: uniformity, wrinkling, color, fruity and herbaceous aroma, sweetness, acidity, bitterness, elasticity, firmness, and spreadability. The data were statistically analyzed using mean and standard deviation, and the significance of differences was determined using Student’s t-test at p < 0.05. The results showed that the samples differed in the intensity of individual characteristics. The most balanced flavor profile was found in the third sample, which combined optimal sweetness, a fruity aroma, high elasticity, and uniform berry texture. The other samples exhibited increased grassiness, greater firmness, or reduced elasticity, which may affect the product’s consumer qualities. The practical value of this study lies in the ability to apply the findings to assess the quality of goji berries for use in the food industry, develop new functional products, ensure quality control and standardization of raw materials for the production of health foods, and formulate recommendations for the optimal use of goji berries in various manufacturing processes. Received: April 6, 2026; Accepted: May 11, 2026; Published: June 22, 2026.
wild berries, functional raw materials, organoleptic evaluation, taste descriptors, aromatic profile, health products
INFLUENCE OF FUNCTIONAL ADDITIVES ON ORGANOLEPTIC INDICATORS OF SEMI-SMOKED SAUSAGES
Section: Food technologies Keywords: protein-fat matrix, soy isolate, hydrocolloids, antioxidants, dehydroquercetin, sensory properties. Given current conditions in the meat processing industry, it is relevant to improve the quality and stability of sausage products' organoleptic properties by optimizing recipe composition and using functional ingredients. Of particular importance are the use of protein additives of plant origin, hydrocolloids, and natural antioxidants, which improve the structural and mechanical characteristics of products, stabilize the emulsion system, and increase product stability during storage. The purpose of the research is to substantiate the influence of functional additives in the optimized recipe on the formation of organoleptic indicators of semi-smoked sausages. The organoleptic assessment of semi-smoked sausages was carried out according to indicators of appearance, the structure of the minced meat on the cut, consistency, taste, and smell. The research was carried out in accordance with the requirements of DSTU 4435:2005 using a five-point evaluation scale and constructing a sensory profile. For the experimental sample, an optimized recipe was used, including soy protein isolate, skimmed milk powder, carrageenan, hexametaphosphate, and the natural antioxidant dehydroquercetin. As a result of the conducted studies, a positive effect of the complex of functional ingredients on the organoleptic characteristics of semi-smoked sausages was established. The experimental sample was characterized by a uniform, dense minced-meat structure, a clearly defined pattern on the cut, and the absence of broth-fat swellings. It was established that the introduction of protein components and hydrocolloids resulted in the formation of a stable protein-fat matrix, thereby increasing the moisture-retention capacity of the minced meat system and improving the consistency of the finished product. The experimental sample was more elastic and homogeneous than the control. The study of taste and aromatic properties showed that semi-smoked sausages with functional additives had a more harmonious, pronounced taste and aroma. The use of dehydroquercetin slowed oxidative processes in the product's fat phase, thereby improving the stability of its taste characteristics. According to the sensory evaluation results, the average integral score of the experimental sample exceeded that of the control by 0.58 points, confirming the effectiveness of the optimized recipe in improving the product's organoleptic characteristics. The practical value of the work lies in the possibility of using the optimized recipe at meat processing enterprises to improve the consumer properties of semi-smoked sausages, stabilize their organoleptic characteristics, enhance their texture, and expand the range of competitive products. Received 09.03.2026, accepted 21.04.2026, published 22.06.2026
protein-fat matrix, soy isolate, hydrocolloids, antioxidants, dehydroquercetin, sensory properties.
SUBSTANTIATION OF THE USE OF NUTRITION MEAT IN THE TECHNOLOGY OF HEALTHY FOOD PRODUCTS
Section: Food technologies Keywords: nutria meat, non-traditional meat raw materials, physicochemical properties, sensory evaluation, nutritional value, minced meat products The study investigates the quality of nutria meat (Myocastor coypus) as an alternative raw material for the production of healthy meat products. The relevance of the research is determined by the need to expand the range of meat products with enhanced biological value and to utilize non-traditional sources of animal protein in modern food technologies. The aim of the study was to determine the physicochemical and organoleptic characteristics of nutria meat and to evaluate its technological potential in the production of comminuted meat products. The research was carried out using standard laboratory methods for determining chemical composition, functional-technological properties, and sensory attributes. It was established that nutria meat has a moderate moisture content (63.03%), high protein content (21.3%), relatively low-fat content (8.8%), and elevated levels of mineral substances (1.87%), indicating its high nutritional value. The water-holding capacity of the minced meat was 51.14%, ensuring sufficient stability of meat systems and contributing to a uniform product texture. The combination of moderate moisture content and satisfactory water-holding capacity indicates a predominance of bound water, which may reduce weight losses during heat treatment and improve structural properties. The active acidity value (pH 6.77) reflects a favorable state of the protein system and contributes to enhanced water-binding capacity. Sensory evaluation showed high consumer acceptability: appearance – 4.8 points, color – 4.7 points, consistency – 4.6 points, taste and odor – 4.8 points each. The overall sensory score averaged 4.7 points, confirming the high sensory quality of the raw material. The meat is characterized by a uniform structure, pleasant aroma, and pronounced meat flavor without off-notes. The results confirm the feasibility of using nutria meat in the production of comminuted semi-finished and functional meat products. The practical significance lies in its application for developing new formulations and improving meat processing efficiency. Received 13.02.2026, accepted 21.03.2026, published 22.06.2026.
nutria meat, non-traditional meat raw materials, physicochemical properties, sensory evaluation, nutritional value, minced meat products
HYPERSPECTRAL IDENTIFICATION OF COMPOSITE CHINESE SAUSAGES
Section: Food technologies Keywords: spectroscopic analysis; complex product structure; modeling; principal component analysis; classification; cross-validation With the increasing diversity of compound sausage types, the development of a rapid, accurate, and non-destructive identification model has become essential. The aim is to develop a robust model that operates without damaging the sausage surface or structure, meeting real-time, lossless, and high-throughput recognition requirements in practical applications. “Lossless recognition” refers to non-destructive analysis of surface spectra using hyperspectral imaging technology – without chemical treatment, grinding, or slicing into the interior of the sausage. Hyperspectral imaging technology was employed to collect spectral data over 400 – 1000 nm for eight types of compound sausages. For each image, 50 sampling regions were randomly selected, and the average reflectance values were extracted. First, three preprocessing algorithms – Multiplicative Scatter Correction (MSC), Savitzky-Golay smoothing (SG), and Neighborhood Averaging (NA) – were applied to the raw hyperspectral data. To enhance modeling efficiency, Principal Component Analysis (PCA) was used to reduce the dimensionality of the original 328 spectral bands, retaining the first 10 principal components, which explained over 95% of the total variance, as the new feature set. The classification results demonstrate that hyperspectral imaging combined with machine learning algorithms can effectively distinguish between the eight compound sausage types. Among all methods, the SVM model exhibited the highest classification accuracy, highlighting its excellent discriminative ability and robustness in high-dimensional hyperspectral data analysis. Classification models that combined MSC preprocessing with any of the three algorithms achieved prediction accuracies of over 99%. Received 30.12.2025 Accepted 1.03.2026
spectroscopic analysis; complex product structure; modeling; principal component analysis; classification; cross-validation
Copyright (c) 2026 Human and nation's health https://creativecommons.org/licenses/by-sa/4.0
PHYSICAL MODEL OF STABLE FOOD MATRIX FORMATION IN HEMP EMULSION UNDER ULTRASONIC CAVITATION
Section: Food technologies Keywords: hemp emulsion, edes tin, ultrasonic cavitation, physical model, morphological transformation, kinetic stability, nanodispersed phase Stabilizing nanodispersed systems in plant-based emulsions without the addition of external agents remains a complex physico-chemical challenge. Understanding the morphological transformation of hemp kernel components under the influence of acoustic fields is fundamental to creating thermodynamically stable food systems. In modern food engineering, technological dispersed media are viewed as hierarchically organized systems in which stability is achieved through the specific functional properties of the raw material's endogenous components. For hemp emulsions, it is critical to determine the lipid phase's dispersion potential and the activation of the edestin protein's stabilizing properties. The objective of this study is to develop and theoretically substantiate a physical model of the morphological transformation of hemp emulsion components under acoustic cavitation to ensure long-term kinetic stability by utilizing internal raw material resources. A physical model has been formulated to describe the dynamics of lipid globule disruption under local pressure gradients and micro-jets generated by the collapse of cavitation bubbles. The morphological transition of the system from a coarse-dispersed to a nanodispersed state is described. This process is accompanied by intensive fragmentation of lipid globules and the denaturation activation of edestin, resulting in the unfolding of its compact globular structure into an amphiphilic form. A dense viscoelastic protein shell forms around lipid droplets through adsorption and the formation of intermolecular disulfide bridges, effectively preventing coalescence. The conditions for kinetic stability are defined by the formation of a structured adsorption layer of edestin, which provides both a steric and an electrostatic barrier against coalescence. For the first time, a physical substantiation is proposed for the stabilization of plant-based emulsions as a result of nanophase morphological restructuring under cavitation. The conditions for aggregative and kinetic stability are substantiated by reaching a critical thermodynamic threshold and by the dominance of thermal Brownian motion energy over gravitational forces. The developed model confirms that producing stable, functional hemp-based beverages requires the application of advanced physical processing methods, specifically ultrasonic cavitation technologies, to control nanoscale processes and realize the Clean Label concept. Received 12.12.2025 Accepted 09.02.2026
hemp emulsion, edes tin, ultrasonic cavitation, physical model, morphological transformation, kinetic stability, nanodispersed phase
PRODUCTION OF KOMBUCHA USING UNCONVENTIONAL RAW MATERIALS
Section: Food technologies Keywords: stevia, fermented beverages, functional drinks, sensory evaluation, physicochemical properties The study is relevant because of the growing demand for functional, low-calorie beverages and the need to improve craft kombucha production technology by using natural sugar substitutes. The aim of the study is to comprehensively assess the effect of stevia as an alternative sweetener on the physicochemical parameters and sensory profile of fermented kombucha. To achieve this goal, the potentiometric method was used to determine active acidity, the titrimetric method to establish titrated acidity, refractometric analysis of soluble dry matter content, and the descriptor-profile method of organoleptic quality assessment. The study confirmed that replacing sugar with stevia maintains stable fermentation by the symbiotic culture Medusomyces gisevii. During five days of fermentation, both samples showed a gradual decrease in pH to 3.6–3.7 and an increase in titratable acidity. At the same time, the experimental sample with stevia showed lower acid accumulation (0.20 compared to 0.28 in the control), resulting in milder taste perception. The dynamics of soluble dry matter content indicate active formation of metabolic products, with the final Brix values in the stevia sample (4.75%) approaching those of the classic version (4.8%). Sensory analysis revealed a transformation in the aroma and taste bouquet: the use of stevia increased the intensity of the honey descriptor to 6 points, softened herbal tones, and led to a harmonious aftertaste. The total tasting score for kombucha with stevia was 20 points, confirming the preservation of high consumer properties in the complete absence of sucrose. It has been shown that the natural fructose in the substrate is sufficient to support microorganism growth and to accumulate organic acids. The practical value of the work lies in substantiating the technological suitability of stevia for the production of functional calorie-free beverages in the craft sector and HoReCa. The implementation of the developed technology allows expanding the range of health products for people with carbohydrate metabolism disorders and contributes to the development of gastronomic tourism by creating authentic local brands. Received 12.12.2025 Accepted 20.02.2026
stevia, fermented beverages, functional drinks, sensory evaluation, physicochemical properties
STATE AND PROSPECTS OF FISHERIES IN THE WORLD AND IN UKRAINE
Section: Food technologies Keywords: fisheries industry, food security, raw material extraction, import, export Fisheries are an important component of food security and economic development worldwide and in Ukraine. Therefore, the description of its current state, problems, and prospects for development is relevant. The purpose of the work was to analyze the dynamics of the state of fisheries worldwide and in Ukraine over recent years, determine the features of exports and imports of aquatic bioresources, and identify the problems of the fisheries industry and the prospects for its development in Ukraine. The object of the study is fisheries worldwide and in Ukraine. The subject of the study is the analysis of the dynamics of catch of aquatic bioresources worldwide and in Ukraine in recent years, the structure and volumes of exports and imports, and consideration of issues for improving the fisheries industry in the context of the great potential of these industries. The study used FAO/WHO materials, scientific works of domestic scientists, state statistical materials, and methods of comparative, graphical, and statistical analysis. Analysis of statistical data on the dynamics of catch of aquatic bioresources from 2020 to 2024 worldwide showed an increase in yield, but in Ukraine, a significant decrease due to the aggression of the Russian Federation. The high level of imports of fish products negatively affects the industry. A significant part of Ukraine's fish product exports, and their diversity, reflect its competitiveness. The problems of the Ukrainian fishing industry are associated with dependence on imported raw materials and products, as well as with insufficient implementation of new resource-saving and environmentally friendly technologies. Prospects for the development of the fishing industry in Ukraine include increasing the catch of aquatic bioresources in marine economic zones, improving the efficiency of aquaculture, enhancing the competitiveness of domestic fish products, ensuring the sustainable development of the industry, and ensuring the strategic stability of production. Against the backdrop of increasing extraction of aquatic bioresources worldwide, Ukraine, as a result of the Russian Federation's aggression, is experiencing a decline and increased dependence on imports, which negatively affects the sustainable development of the domestic fishing industry. The main trends in the global and Ukrainian fisheries industries are the dominance of aquatic bioresource extraction in aquaculture. The prospects for the fisheries industry in Ukraine are associated with the increasing importance of fisheries in ensuring food security, the creation of favorable conditions for scientific research on innovative technologies, and their implementation in the industry. Received 03.12.2025 Accepted 25.01.2026
fisheries industry, food security, raw material extraction, import, export
INFLUENCE OF MARINADES OF VEGETABLE ORIGIN ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF NATURAL SEMI-FINISHED PRODUCTS
Section: Food technologies Keywords: wild boar meat, cutting work, cutting effort, marinade, balsamic vinegar, black currant, cranberry The article presents the results of studies of the influence of fruit and berry components on the structural and mechanical characteristics of marinated semi-finished products from wild boar meat. The aim of the work is to assess the influence of natural marinades on the cutting performance and shearing force of marinated meat semi-finished products. Experimental samples of natural semi-finished products were made from the thigh part of wild boar meat. In the first sample, cranberry powder was added to the marinade; in the second sample, blackcurrant powder was added; in the third sample, blackcurrant balsamic vinegar was added; and the sample without the addition of marinade was taken as a control. In the studied samples, the cutting work (J) and shear force (kN/m2) were determined, which at the beginning of the studies were 1.32 J and 194.92 kN/m2 for the control sample, 1.50 J and 142.08 kN/m2 for the first, 1.82 J and 161.87 kN/m2 for the second, 1.95 J and 183.73 kN/m2 for the third samples. At the transitional stage of storage, the cutting work and shear force decreased and were 1.23 J and 174.7 kN/m2 for the control sample, 1.39 J and 125.4 kN/m2 for the first, 1.66 J and 145.8 kN/m2 for the second, and 1.76 J and 167.2 kN/m2 for the third. On the 10th day of storage, an increase in the indicators was observed in all samples and amounted to 1.37 J and 201.7 kN/m2 in the control, 1.56 J and 147.8 kN/m2 in the first, 1.89 J and 167.6 kN/m2 in the second, and 2.1 J and 189.4 kN/m2 in the third samples. Studies have confirmed the positive effect of adding balsamic vinegar, cranberry powder, and blackcurrant to the marinade in the manufacture of natural semi-finished products from wild boar meat. The results of the studies have shown that marinades containing natural components soften tough wild boar meat and stabilize the structure of muscle tissue during storage. The results obtained during the study confirm the effectiveness and prospects of using natural components in the marinade for semi-finished meat products from game meat. Received 23.12.2025 Accepted 21.01.2026
wild boar meat, cutting work, cutting effort, marinade, balsamic vinegar, black currant, cranberry
VITAMIN D DEFICIENCY IN UKRAINE: FROM EPIDEMIOLOGY TO CORRECTION STRATEGIES - PUBLIC HEALTH AND NUTRITION ASPECTS
Section: Food technologies Keywords: supplementation, fortification, insolation, micronutrients, hypovitaminosis, rehabilitation Researching the epidemiological situation regarding vitamin D status in Ukraine is critical for developing public health strategies amid prolonged socio-economic stress and war. Updating data on the prevalence of hypovitaminosis enables adaptation of prevention protocols to the contemporary needs of the population. To evaluate the dynamics of 25-hydroxyvitamin D levels among the population of Ukraine during the period of 2016-2025, identify key risk factors, and justify multidisciplinary correction measures. A retrospective analysis of blood serum laboratory test results across various age groups was performed. Methods of systematic review of epidemiological data and statistical analysis of median values were applied, considering seasonal, regional, and anthropometric factors. Vitamin D deficiency was identified in 19 to 26 percent of the adult population, and insufficiency in 27 to 37 percent. The median sufficiency level increased from 23.8 nanograms per milliliter in 2016 to 34.7 nanograms per milliliter in 2022; however, a downward trend in these indicators has been observed in the last three years (2023-2025). A pronounced seasonal amplitude was identified: from 25.3 nanograms per milliliter in March to 36.5 nanograms per milliliter in September. The lowest levels are characteristic of residents of northern regions, elderly individuals, and patients with excess body weight. It was specifically shown that, for veterans with amputations, adequate vitamin D status is a fundamental factor for successful rehabilitation, as it directly affects neuromuscular coordination and the preservation of bone mass in the residual limb. The persistent level of hypovitaminosis in Ukraine is caused by the absence of a state food fortification program. The necessity of implementing mandatory supplementation protocols for risk groups and veterans during the recovery period is justified. Received 01.11.2025 Accepted 01.02.2026
supplementation, fortification, insolation, micronutrients, hypovitaminosis, rehabilitation
RESEARCH ON THE PROSPECTS OF USING WINE YEASTS FOR THE PRODUCTION OF WHEAT BREAD
Section: Food technologies Keywords: bakery products, fermentation, technology, quality indicators The contemporary development of the bakery industry in Ukraine is characterized by the formation of stable trends, including the expansion of the product assortment, with a focus on increasing the nutritional and biological value; the development of craft bakery products based on scientifically substantiated nutritional recommendations; and the implementation of comprehensive research into innovative technologies. This article is aimed at studying the technology of preparation and activation of dry “wine” yeasts obtained from red and white grapes in order to adapt them to bakery semi-finished products and to produce wheat bread using these yeasts. An analysis of literature sources confirms the relevance of reviving regional baking traditions and culturally determined dietary patterns, as well as of adapting technologies to local raw materials and processes based on spontaneous fermentation, with an intensive course of physicochemical, colloidal, biochemical, and microbiological processes in dough preparation. The study proposes a stage-by-stage scheme for producing dry wine yeasts with a moisture content of 16–18% from red grapes of the Seibel variety and white grapes of the Rkatsiteli variety grown in the Odesa region. A technology for activating dry “wine” yeasts has been developed, which involves preparing saccharified flour, scalding, and subsequent yeast activation with daily dilution in a water–flour nutrient medium. The biotechnological properties of the semi-finished product containing 5% and 7% wine yeasts from white and red grapes (based on flour weight) were investigated, and the baking performance indicators of the liquid semi-finished product were determined. The influence of technological process parameters, in particular fermentation temperature, flour scalding, and saccharification, on the development of baking properties was studied. High baking performance indicators were obtained with white-grape wine yeasts at a 7% dosage relative to flour weight and a fermentation temperature of 25–27°C. General and specific organoleptic characteristics of liquid “wine” yeast samples were established. The dough preparation technology included straight-dough, thick-sponge, and liquid-sponge methods, while control samples were produced using conventional technology. Based on the research results, the technological parameters for sponge preparation, dough processing, and finished bakery products were determined. According to the results of experimental baking, the organoleptic and physicochemical quality indicators of bakery products produced using the sponge and straight-dough methods, with complete replacement of compressed yeast by spontaneous liquid “wine” yeasts, were evaluated. The proposed technologies are recommended for small-scale enterprises and craft bakeries. Received 22.11.2025 Accepted 10.02.2026
bakery products, fermentation, technology, quality indicators
PROSPECTS FOR THE USE OF FRENCH MARIGOLD (TAGETES PATULA L.) EXTRACT IN BAKERY PRODUCTION
Section: Food technologies Keywords: Tagetes patula L. flower extract, bakery items, biological value, L-proline, glycine, lysine The article explores the potential use of an extract derived from French marigold (Tagetes patula L.) flowers in bakery products to enhance their biological and nutritional value. The study is relevant due to growing public interest in maintaining a healthy lifestyle. Metabolic disorders such as type 2 diabetes, cardiovascular diseases, hypertension, obesity, and hyperglycemia are increasingly common. The glycemic index of flour products depends on factors including the type of grain used, the concentration of rapidly assimilated carbohydrates, the presence of grain bran particles, and the inclusion of biologically active compounds, particularly amino acids and polyphenolic substances. The amino acid content of the marigold extract was determined by GC/MS analysis using an Agilent 6890N gas chromatograph with a 5973 detector. Twelve amino acids were identified, with the highest amount of L-proline (138.20 mg/g). Significant amounts of L-aspartic acid and L-glutamic acid were also detected (19.64 mg/g and 21.63 mg/g, respectively). The extract additionally contains glycine (32.15 mg/g) and lysine (8.11 mg/g). The optimal dosage was selected based on physiological requirements. Incorporating 0.021 g of marigold extract per 100 g of bakery product does not affect acidity, crumb porosity, or loaf shape stability. Biologically active compounds in the extract have no significant effect on the flour protein–proteinase complex or on the organoleptic and physicochemical characteristics of the final product. Thus, chemical analysis of Tagetes patula L. inflorescences confirms a high content of valuable compounds, supporting their promising use in the food industry. Adding the extract does not substantially change quality indicators and allows expansion of the functional bakery product assortment. Received 01.11.2025 Accepted 11.02.2026
Tagetes patula L. flower extract, bakery items, biological value, L-proline, glycine, lysine
TECHNOLOGICAL AND INNOVATIVE APPROACHES TO THE REGENERATION OF WASTE OILS
Section: Food technologies Keywords: регенерація, очищення, адсорбенти, ресурсозбереження, біоенергетика. The paper addresses modern technological and innovative approaches to the regeneration of waste vegetable oils generated in food processing and catering establishments. The relevance of the study is driven by the steady growth in volumes of waste oils, the environmental risks associated with their improper disposal, and the need for effective preparation of this secondary raw material for subsequent energy use. Waste vegetable oils are characterized by elevated acid value, moisture content, and the presence of thermal oxidation products, which significantly limit their direct application in bioenergy technologies. The aim of the study is a comprehensive analysis and comparative assessment of traditional and innovative methods for the regeneration of waste vegetable oils with regard to reducing acid value, moisture content, and mechanical impurities, and minimizing losses of the valuable oil fraction. The research methodology includes physicochemical analysis methods, comparative synthesis of scientific literature, graphical and analytical techniques, and statistical data processing. The study analyzes mechanical, adsorption, neutralization, and combined purification technologies, as well as innovative approaches involving natural and modified adsorbents. It has been established that mechanical methods provide only partial impurity removal and do not significantly affect the acid value. Adsorption methods reduce acid value by approximately 50–55 percent but are accompanied by increased oil losses. The highest efficiency is achieved with combined purification schemes that integrate several sequential treatment stages. These schemes ensure a reduction of the acid value to 1.5–2.0 milligrams of potassium hydroxide per gram and a decrease in moisture content to 0.05–0.1 percent under moderate technological complexity. The practical value of the research lies in the potential to use the results to justify the selection of optimal regeneration schemes for waste vegetable oils prior to their application in bioenergy and resource-saving technologies. Received 09.11.2025 Accepted 11.01.2026
регенерація, очищення, адсорбенти, ресурсозбереження, біоенергетика.
CHARACTERIZATION OF THE MINERAL COMPOSITION OF AFRICAN SHARPTOOTH CATFISH MEAT (CLARIAS GARIEPINUS)
Section: Food technologies Keywords: fish, mineral composition, macro elements, microelements, biological value, fish raw material The article presents the results of a comprehensive study of the mineral composition of African catfish (Clarias gariepinus) meat reared under modern intensive aquaculture conditions. The relevance of the study is determined by the increasing role of aquaculture in supplying the population with high-quality protein and mineral raw materials, as well as by the limited availability of scientific data on the mineral profile of African catfish produced under domestic farming conditions. The aim of the study was to determine and evaluate the content of biologically significant macro elements and microelements in the muscle tissue of African catfish and to assess the contribution of this fish's raw material to meeting the daily human requirements for essential mineral elements. The object of the study was the meat of market-sized African catfish. The mineral composition was determined using modern physicochemical analytical methods after preliminary mineralization of the samples. The results demonstrated that African catfish meat has a balanced mineral profile, with potassium predominating, along with magnesium, calcium, and sodium at concentrations typical of freshwater fish. Among microelements, iron, zinc, copper, and manganese were identified, all of which play important roles in hematopoiesis, antioxidant protection, and the regulation of metabolic processes in the human body. Evaluation of adequate intake levels showed that consuming 100 g of African catfish meat provides a notable proportion of the daily requirement for several essential minerals. Special attention was given to safety indicators. The obtained results indicate the absence of hazardous concentrations of toxic elements and a low level of radionuclides in the analyzed samples. Thus, African catfish meat can be considered a safe and promising raw material for the production of food products with enhanced biological value and functional properties. Received 01.11.2025 Accepted 01.02.2026
fish, mineral composition, macro elements, microelements, biological value, fish raw material
THE IMPACT OF CONSUMING «KARPATSKY» PROBIOTIC YOGURT ON SYMPTOMS OF FUNCTIONAL GASTROINTESTINAL DISORDERS
Section: Food technologies Keywords: : irritable bowel syndrome, probiotic cultures, fermented dairy, intervention study, IBS-SSS Functional gastrointestinal disorders, which are also called Disorders of GUT-brain interactions, are common conditions that significantly affect daily functioning and often require safe, non-pharmacological strategies suitable for long-term use. One promising approach involves probiotic yogurts, which may serve as an effective matrix for delivering live cultures with the potential to modulate the gut microbiota. This study aimed to evaluate the impact of two types of drinking yogurts produced with the “Carpaticus” starter culture (sugar-free and lactose-free) on the intensity of FGID symptoms. Sixty adult volunteers with mild to moderate FGID symptoms were enrolled and randomly assigned to two equal groups. Participants consumed the allocated yogurt twice daily for 30 days. Symptom severity was assessed using the IBS-SSS questionnaire on days 0, 10, 20, and 30. Both groups demonstrated a significant reduction in total IBS-SSS scores (p < 0.001) with very large effect sizes (Cohen’s d > 1.7), and 33.3% of participants in each group achieved remission (<75 points) by day 30. Although the lactose-free yogurt group showed a tendency toward a greater absolute reduction in symptom severity, the between-group comparison of Δ (D30–D0) did not reach statistical significance (t = 1.83; p = 0.072). These findings indicate that daily consumption of yogurts made with the “Carpaticus” starter culture is associated with a substantial improvement in FGID symptoms and may represent a promising dietary strategy. Further randomized studies with an expanded design are warranted to confirm and extend these results.
: irritable bowel syndrome, probiotic cultures, fermented dairy, intervention study, IBS-SSS
ORGANOLEPTIC EVALUATION OF FRUIT AND BERRY DRINKS WITH THE ADDITION OF HONEY
Section: Food technologies Keywords: nutritional value, biological value, biologically active substances, health-improving properties The growing interest in a healthy lifestyle and balanced diet necessitates the development of new functional products that combine high nutritional value, a natural composition, and a pleasant taste. Fruit and berry drinks with the addition of honey meet these requirements, as they combine the benefits of natural fruits and berries and biologically active components of honey, in particular vitamins, minerals, and amino acids. Using honey as a natural sweetener allows you to replace sugar in your diet, which is an urgent step toward preventing metabolic disorders. The work presents the composition, properties, and technological features of the developed fruit and berry drinks with different varieties of honey. For this purpose, methods such as analytical review of literary sources, organoleptic evaluation of beverages, and comparative analysis of samples based on nutritional and energy values were applied. It was found that the use of frozen cherries and plums does not significantly affect the organoleptic properties of the finished drinks. The combination of fruits and berries, such as apples, pears, plums, and cherries, contributed to the development of more sensory acceptable products with the addition of different types of honey - sunflower, linden, buckwheat-clover, and acacia, which acted as sweeteners, antioxidants, and a source of nutrients. Apple-cherry and pear-plum drinks (both with 6% acacia honey) had the highest scores for organoleptic indicators. The development of fruit and berry drinks enriched with honey improves their taste and aroma and adds additional value as a functional product for health maintenance, contributing to the prevention of many diseases. The results obtained provided a deeper scientific understanding of the interactions between fruit and berry raw materials and natural honey in beverage composition, their nutritional value, and their impact on organoleptic characteristics. The developed recipes of beverages based on apples, pears, plums and cherries using honey of different varieties can be used by canning industry enterprises for the production of natural beverages with increased biological value, as well as in public catering establishments. Received 13.11.2025 Accepted 21.01.2026
nutritional value, biological value, biologically active substances, health-improving properties
INFLUENCE OF PRESSING PARAMETERS ON THE OXIDATIVE STABILITY OF FLAXSEED OIL
Section: Food technologies Keywords: flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation . Linseed oil is a valuable source of polyunsaturated fatty acids, but its high sensitivity to oxidation makes the stability of the product critically dependent on the technological parameters of pressing. Commercial producers are forced to balance between increasing the yield of oil and preserving its biological value, which necessitates the need for systematic analysis of the influence of temperature, pressure, and type of presses on the quality of the finished product. To summarize scientific data on the influence of mechanical pressing parameters on the oxidative stability of linseed oil and to determine the optimal technological conditions that allow minimizing the degradation of polyunsaturated fatty acids. Analytical, comparative, and structural-logical methods were used. A systematic review of research results on mechanical pressing, cold pressing, and hydraulic technologies was conducted. Special attention was paid to the dependence of peroxide value, acid value, and the rate of primary oxidation initiation on technological modes. It is generalized that increasing the pressing temperature above 40–50 °C significantly accelerates the primary oxidative processes, initiating the destruction of alpha-linolenic acid. It was established that screw presses provide a higher oil yield, but are accompanied by more intense local heating and, accordingly, a decrease in product stability. In contrast, hydraulic pressing allows maintaining a low temperature throughout the process, which contributes to better preservation of polyunsaturated fatty acids, although the oil yield is lower. The design features of the presses were analyzed and the technological parameters that most affect the initial oxidation were established: pressing duration, specific pressure and feed rate of raw materials. Recommendations were formed for manufacturers to optimize technological modes to obtain linseed oil with high oxidative stability. The results can be used in the production of cold-pressed oils, when modernizing pressing equipment and when developing technologies with increased preservation of bioactive components. Received 15.07.2025 Accepted 27.11.2025
flax seeds, linseed oil, hydraulic presses, screw presses, cold pressing, quality, oxidation
Copyright (c) 2025 Human and nation's health https://creativecommons.org/licenses/by-sa/4.0
THEORETICAL ASPECTS OF THE ENERGY COMPONENT OF ULTRASONIC EMULSION DISPERSION
Section: Food technologies Keywords: dispersion, ultrasonic cavitation, stability, parameters, energy, intensity Modern trends in the food industry are evolving in response to the population's growing pursuit of a healthy lifestyle. This creates a prerequisite for research aimed at developing resource-saving technologies that enable the elimination of technological additives by effectively unlocking the functional and technological properties of raw materials. Improving emulsion dispersion processes using physical impact methods is currently of great relevance. The aim of this work is the theoretical substantiation of the energy efficiency of using resonant modes of ultrasonic cavitation to obtain stable, finely dispersed emulsions. A comparative analysis of dispersed phase fragmentation methods was conducted, highlighting acoustic and hydrodynamic impacts. Theoretical modelling methods were applied in the study. Unlike classical approaches, the methodology takes into account the viscosity of the dispersion medium and considers intensity as an integral characteristic of the process. The energy of disruption during emulsion dispersion was determined based on both discrete and continuous models. It was revealed that the ultrasonic impact on the treated medium depends not only on the equipment parameters that determine the energy, but also on the medium's viscosity, the bubble diameter (varying from minimum to maximum values), and associated phenomena such as shock waves, microstreaming, and acoustic turbulence. It was established that the dispersion process is effectively realized in an extended frequency range of 10–40 kHz, refining known data (20 – 40 kHz). The influence of emulsion viscosity on the system's energy balance is theoretically substantiated, representing a novel scientific contribution. It was determined that the intensity of the ultrasonic field is a key parameter defining the rate of energy transformation within the cavitating volume. It is demonstrated that the application of resonant dispersion modes facilitates the formation of fat globule clusters of minimal size. This ensures the thermodynamic stability of the system without the use of additional stabilizers.
dispersion, ultrasonic cavitation, stability, parameters, energy, intensity
CHIA, QUINOA, AND FLAX SEEDS AS FUNCTIONAL INGREDIENTS IN CURD-BASED SPREADS
Section: Food technologies Keywords: functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value In recent years, Ukraine has experienced a steady increase in demand for preventive and health-promoting foods, whose functional effects are aimed at preventing the development of common chronic diseases. To impart health-enhancing, therapeutic, or prophylactic properties to food products, their formulations include raw materials enriched with biologically active compounds–such as vitamins, minerals, polyunsaturated fatty acids, antioxidants, amino acids, dietary fibers, and probiotic cultures. Milk and dairy products hold leading positions in the functional food segment and demonstrate the most dynamic development due to their high content of biologically active substances capable of improving health and supporting physiological functions. The trends in the dairy industry over recent years have been analyzed, including the impact of the war on overall milk and dairy production, the dynamics of product assortment changes, and the prospects for sector development. Considering technological, economic, and consumer advantages, the rationale for developing new fermented dairy products, particularly curd-based pastes, has been substantiated. The aim of this study was to investigate the feasibility of using unconventional natural raw materials in the technology of functional curd-based pastes. The chemical composition of seeds was determined using standard analytical methods, and the obtained results were subjected to statistical processing to assess the accuracy, trueness, and repeatability of measurements, ensuring the reliability and validity of the data. It was found that the inclusion of chia, quinoa, and flax seeds in the development of new fermented dairy products contributes to an increase in their biological value, improves the amino acid and fatty acid profile, and enriches them with vitamins and minerals. The use of seeds as one of the natural enrichers in curd-based paste formulations allows for enhancement of the amino acid and fatty acid profile, as well as a significant increase in dietary fiber content, which stabilizes the product without the addition of synthetic additives. The absence of gluten in all tested seed samples enables the creation of functional foods suitable for individuals with celiac disease. The practical significance of this work lies in the scientific justification for using chia, quinoa, and flax seeds in curd-based paste formulations to regulate the content of biologically active compounds and improve the technological characteristics of the product.
functional foods, seeds, chia, quinoa, flax, curd-based spread, chemical composition, biological value
THE USE OF VEGETABLE FIBER IN THE TECHNOLOGY OF MEAT PATES AS A FACTOR IN INCREASING THE NUTRITIONAL VALUE AND STABILITY OF THE PRODUCT
Section: Food technologies Keywords: pates, plant fiber, guar gum, baking, functional and technological properties The relevance of the conducted research is determined by the growing demand for products with enhanced nutritional value, enriched with plant-based ingredients. Combining non-traditional raw materials with conventional formulations enables the creation of products with enhanced functional and technological properties. Particular scientific interest is focused on the production of meat pâtés as composite food products. The aim of this study was to determine the effect of a mixture of plant fiber and guar gum on the functional and technological properties of baked meat pâtés. To achieve this aim, model pâté formulations were developed, containing beef (Grade I), chicken breast meat, a blend of hemp and sunflower oils (60:40), and onion. The content of the plant fiber mixture (PFM), consisting of flaxseed (40 %), pumpkin seed fiber (30 %), and milk thistle fiber (30 %), was varied at levels of 5, 6, and 7 %. The amounts of guar gum, used as a structure-forming agent, were 1.0, 0.5, and 0.2%, respectively. The results showed that the addition of plant fiber improves the functional and technological characteristics of pâtés. The sample containing 5% fiber and 1% guar gum exhibited the highest water-holding capacity – 77.23% before and 76.44% after baking. The replacement of part of the meat raw material with plant ingredients did not significantly affect pH, which remained stable within the range of 5.93–5.98 after thermal treatment. Evaluation of oxidative stability revealed that the sample with 5 % fiber had the lowest peroxide (0.028 %J₂) and acid (2.32 mg KOH/g) values on the fifth day of storage. However, increasing the fiber content to 6–7 % accelerated oxidation processes. The obtained results confirm the feasibility of using a plant fiber mixture in meat pâté formulations to enhance their functional and technological properties, as well as extend shelf life.
pates, plant fiber, guar gum, baking, functional and technological properties
SCIENTIFIC SUBSTITUTION OF THE USE OF AMARANTH IN FISH PRODUCT TECHNOLOGIES FOR HERODIETIC NUTRITION
Section: Food technologies Keywords: nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins The article considers modern approaches to the use of amaranth as a promising component of food products intended for the diets of the elderly. Scientific data on the chemical composition of amaranth and the content of the most significant biologically active substances that determine its antioxidant potential and functional value are analyzed. The review is based on the systematization and generalization of sources selected from international scientometric databases over the past decade. The feasibility of using amaranth in gerodietic nutrition technologies is shown due to its ability to increase the nutritional value and antioxidant status of food products. The obtained generalizations confirm the prospects of using amaranth for creating innovative products aimed at maintaining health and improving the quality of life of older people. The purpose of the work was to analyze literary sources on the most important biologically active substances of amaranth, its chemical composition and the effectiveness of its use in food products. The unique properties of amaranth have been proven, which are determined by the protein content from 12.62 to 16.40% with a high content of lysine and methionine; carbohydrates - 65-75%, lipids - 7.00% with a content of unsaturated fatty acids up to 70% and the dominance of palmitic acid. A distinctive feature of amaranth lipids is the content of squalene (55-90%) and phytosterols, which exhibit high antioxidant capacity. A high amount of macro- and microelements has been determined: Mg, Ca, P, Fe, Zn, Mn and vitamins A, C, group B. Thus, the published data on the biological activity of amaranth allow us to recommend its use in innovative technologies of gerodietic nutrition, which will allow us to create products to improve the quality and prolong the life of the elderly.
nutritional value, antioxidants, squalene, phytosterols, lipids, macro-, microelements, vitamins
NUTRITIVE AND BIOLOGICAL VALUE OF WHITE AMURAL (CTENOPHARYNGODON IDELLA) AS A RAW MATERIAL FOR HEALTHY FOOD PRODUCTS
Section: Food technologies Keywords: freshwater Fish, chemical composition, vitamins, minerals, amino acid composition The article theoretically substantiates and experimentally confirms the feasibility of using grass carp (Ctenopharyngodon Idella) for the production of healthy fish products. The relevance of the study is due to the need to use available sources of fish raw materials to manufacture products that meet modern market trends. The aim of the article is to confirm the nutritional benefits of grass carp, assess its potential for use in the development of healthy food products, and provide recommendations for the high-value use of freshwater fish resources. The article examines the consumer properties, chemical composition, biological value, and beneficial characteristics of grass carp as an ingredient for healthy eating. Based on an analysis of literature sources, it was found that grass carp is rich in protein of high biological value, has a low content of saturated fats, and contains polyunsaturated fatty acids (PUFA), vitamins, minerals. The results of organoleptic studies showed that grass carp has tender meat, few intermuscular bones, and a light fishy odor, demonstrating good technological adaptation and a high yield of edible parts. The results of the study of the chemical composition of the grass carp meat showed low fat content (0.96%), high protein content (19.64%), and high moisture content (79.38%). Studies of the amino acid composition have shown that the grass carp protein is not only complete, but also has an amino acid composition close to the ideal for the human body. The dominant amino acids are lysine, valine, and histidine. According to the results of the study of the mineral composition, it was found that the grass carp is a source of calcium, phosphorus, potassium, magnesium, selenium for the human body. A systematic analysis of the research results showed that regular consumption of grass carp helps reduce the risk of cardiovascular diseases, improves lipid metabolism, maintains normal body weight and blood sugar levels, and also has a positive effect on immune function, growth and development of children, and vision health in the elderly.
freshwater Fish, chemical composition, vitamins, minerals, amino acid composition
RESEARCH ON THE INFLUENCE OF DEWBERRY PURE ON THE QUALITY AND MICROBIOLOGICAL STABILITY OF SOY YOGURT DURING STORAGE
Section: Food technologies Keywords: fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity The growing consumer interest in plant-based foods stimulates the development of technologies for alternative fermented products, particularly soy yogurts. One promising direction is the enrichment of such products with natural ingredients that enhance their sensory and microbiological characteristics. Dewberry puree, rich in bioactive compounds and natural antioxidants, may positively influence the stability and quality of soy yogurt during storage. To determine the effect of dewberry puree on the dynamics of sensory properties, titratable acidity, and microbiological indicators of soy yogurt during 14 days of storage. Standard methods were used to evaluate organoleptic parameters, titratable acidity, lactic acid bacteria count, and the presence of pathogenic microorganisms. Measurements were conducted at the beginning of storage and on the 14th day, and compared with normative requirements for classic yogurt. Soy yogurt enriched with dewberry puree maintained high sensory quality throughout the storage period, exhibiting stable taste, color, and consistency. Titratable acidity increased from 80 °T initially to 99 °T on day 14, fully meeting the standards for classic yogurt. The lactic acid bacteria count reached 6 × 10^8 CFU/g, confirming adequate fermentation. Pathogenic microorganisms, yeasts, and molds were absent throughout the entire storage period, demonstrating microbiological safety. The proposed technology for producing soy yogurt containing dewberry puree, stevioside, and dihydroquercetin ensures a stable, safe, and functionally enhanced product that can be recommended as a high-quality plant-based alternative to traditional fermented dairy products.
fermented product, technology, organoleptic indicators, microbiological indicators, titrated acidity
FORMATION OF THE LAMELLAR STRUCTURE OF EMULSIONS BASED ON HYDROLYZED LECITHIN AND STEARATE SUCROSE
Section: Food technologies Keywords: lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability Emulsion technologies play a key role in the modern food industry as a means of texturizing and encapsulating assets. Lamellar emulsions can be used in the food industry as stabilizers, texturizers and carriers of bioactive substances. The main directions are functional products with controlled release of vitamins, antioxidants, omega-3 fatty acids and probiotics. Today, the problem of finding active emulsifying systems, in particular based on known surfactants, remains relevant. Model emulsions containing different combinations of emulsifiers were prepared and analyzed. Surface tension was measured in systems containing 2% hydrolyzed lecithin, 2% sucrose stearate, and their combination. Optical microscopy was employed to confirm the formation of lamellar structures. Observations were carried out immediately after cooling the emulsions to 22 ± 2 °C and after 24 hours of storage to evaluate self-assembly processes. The combination of hydrolyzed lecithin and sucrose stearate exhibited pronounced synergistic behavior, resulting in more efficient interfacial tension reduction compared to each emulsifier used separately. The optimal emulsifier ratio was determined as 1.00% hydrolyzed lecithin and 0.75% sucrose stearate. The emulsion with a 30% fat phase prepared on this basis demonstrated high viscosity, plastic texture, stability, and satisfactory organoleptic properties. Microscopic analysis confirmed the presence of lamellar structures formed during the cooling process. The results indicate a synergistic interaction between lecithin and sucrose stearate, leading to the formation of thermodynamically stable lamellar structures. Such emulsions exhibit strong adhesion to surfaces, which is advantageous for applications in food systems such as spreads and confectionery fillings. Due to their thermal stability, these emulsions can also be used in processing operations involving moderate heating, such as pasteurization or encapsulation of bioactives, without structural degradation.
lamellar food emulsion, surfactant, cosurfactant, synergistic mixture, surface tension, emulsion stability